Chicken Avocado Pizza Recipe By Tasty

Steps:

• Preheat your oven's broiler. If you have a pizza stone, place it in the oven while it preheats.
• In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside.
• Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone.
• Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.

Steps:

• For the pickled onions: Place the sliced onion in a heatproof container. Bring the vinegar, water, honey, salt, red pepper flakes and cumin to a boil in small saucepan. Pour the mixture over sliced onions and stir. Cool, cover and refrigerate for 2 days. Makes about 1 cup of pickled onions.
• For the tomato braised chicken: Preheat the oven to 300 degrees F. Toss together the chicken thighs, tomato, garlic, vinegar, parsley, olive oil, paprika and pepperoncini in a large baking dish and cover. Bake until the chicken is tender and easily shredded, 1 hour and 30 minutes to 2 hours. Once the chicken is cool enough to handle shred with a fork. Makes about 4 cups of chicken mixture.
• For the avocado sauce: Combine the coconut milk, cilantro, lime juice, avocado and jalapeno in a food processor and pulse until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use. Makes about 1 cup.
• For the pizza: Adjust oven rack to the bottom position with a pizza stone. Preheat the oven to 450 to 500 degrees F. Make the first pizza: spread half of the avocado sauce over a dough round. Sprinkle on half of the shredded mozzarella. Scatter half each of the chicken, black beans and corn over the mozzarella. Add half the pickled onions and finish with half of the Cheddar. Transfer to the preheated stone and bake until golden, crisp and bubbly. Sprinkle with half the cilantro and serve with 2 lime wedges. Repeat with the remaining ingredients to make another pizza.

Steps:

• In a small/medium jar, mix olive oil, minced garlic, salt, black pepper, oregano, and chili flakes together.
• Shake it well, and save it in refrigerator for later.
• NOTE: Refrigerate left over garlic sauce. It lasts for up to one week
• Pre-heat the oven at 425ºF (220ºC).
• Oil spray the flat baking pan, roll out the pre-made pizza crust, if it's needed, use a rolling pan to make the crust equally flat on the pan.
• Spread garlic sauce on pizza crust, place down sliced fresh mozzarella, sliced chicken breasts (cooked) and sprinkle diced onions.
• Bake it in the oven for 25-30 minutes until the cheese melts and the crust become golden brown.
• Take the pizza out and place down sliced avocados, and some grape tomatoes.
• Enjoy!

Steps:

• Blend avocado, egg yolk, garlic, and lemon juice in a powerful blender or food processor.
• Pulse to blend and add heavy cream gradually. Blend the sauce until smooth and set aside.
• Cut up strips of bacon and cook in a large pan. Set aside.
• In a large pot, bring water to a boil and cook the spaghetti according to the package instructions.
• Drain and coat with olive oil.
• Add sauce, bacon, parmesan, salt and pepper, stirring until well-combined.
• Serve and sprinkle with parmesan.
• Enjoy!

Steps:

• Spread the pizza base evenly with the philly then top with onion and chicken. Spray with oil.
• Bake pizza in hot oven 200 degrees C for 10 minutes.
• Top the pizza with salsa and avocado, cut into slices.
• Serve immediately.

Steps:

• In a medium bowl, stir together the drained chicken chunks, chopped tomato, lovage or celery leaf, snipped marjoram, onion powder, lemon juice, and mayonnaise.
• Fold in the avocado cubes, stirring gently to combine.
• Spread equal amounts on the toasted bread and make a sandwich.
• Add a lettuce leaf or slice of cheese, as desired. Enjoy!
• Tip: Cover and refrigerate any leftover chicken salad for up to three days.